I would go with less raspberries (if you want it to be beer first, raspberries second), but I would leave the beer on them longer to make sure the sugars ferment out. Are you planning to bottle right after secondary, or are you going to rack off the berries to let it clean up beofre bottling?

When I use real fruit, I chill the beer down, rack onto the fruit, and secondary at lager temps. If I don't, the yeast gets to work on the sugar in the fruit and I get a "wine like" taste. Which I hate.

I was just planning on racking to my keg after secondary. If one week isn't long enough should I do two weeks in the keezer to keep it from fermenting the raspberry sugars out? What do you think about cutting it down to 3 - 3.5 pounds of fruit?

I was just planning on racking to my keg after secondary. If one week isn't long enough should I do two weeks in the keezer to keep it from fermenting the raspberry sugars out? What do you think about cutting it down to 3 - 3.5 pounds of fruit?

If you are kegging you can certainly do the "cold" fruit addition if you want a sweet-fruity finished beer. This isn't an option when bottling because when you warm the beer back up to bottle condition the yeast will eat the sugar and explode the bottles.

It is all about what you want, but I think 3-3.5 lbs would be better for a beer that tastes of more than just raspberries.